Pumpkin Maple Cardamom Sourdough Focaccia

Ingredients:

Dough Ingredients:

• 180g Glacier Peak Bread Flour
• 300g Organic Edison All-Purpose Flour
• 207g pumpkin purée
• 250g water
• 82g sourdough starter
• 11g salt
• 3g cracked cardamom
• 35g maple syrup
• 35g melted butter

Drizzle Ingredients:

• 70g melted butter
• 70g maple syrup
• 3g cracked cardamom
• *Optional 1 teaspoon miso paste for an extra umami boost 

Optional Whipped Maple Topping Ingredients:

• 250g cream cheese, softened/room temp 
• A dollop of sour cream
• 60g maple syrup

Instructions:

1. Mix Wet Dough Ingredients: In a large bowl, combine the water, pumpkin purée, sourdough starter, maple syrup, and melted butter. Stir until the mixture forms a smooth slurry.
2. Incorporate Dry Dough Ingredients: Add the Glacier Peak Bread Flour, Organic Edison All-Purpose Flour, and salt. Mix by hand until a shaggy dough forms.
3. Folding and Bulk Fermentation: Let the dough rest for 30 minutes. Then, perform three sets of folds over a span of 2 hours. After folding, let the dough rest at room temperature for 4 hours. Transfer to the fridge for an overnight proof.
4. Bring Dough to Room Temperature: The next morning, place the dough in a parchment-lined baking dish. Use your Breville oven’s proofing setting for 30-45 minutes, or leave it at room temperature at least an hour until the dough is puffy and jiggly.
5. Prepare the drizzle: While the dough is proofing, whisk together the melted butter, maple syrup, miso and cracked cardamom.
6. Bake the Focaccia: Preheat the oven to 450°F. Drizzle some of the maple cardamom butter over the top of the dough and gently dimple it with your fingers. Pour a bit more of the butter drizzle into the dimples and sprinkle with optional maple sugar or more cardamom. Cover with foil and bake for 20 minutes. Then, remove the foil, reduce the temperature to 425°F, and bake for an additional 15 minutes, or until golden brown.
7. Optional Whipped Maple Topping: While the focaccia bakes, use a hand mixer to whip together the softened cream cheese, sour cream, and maple syrup until smooth and fluffy.
8. Serve: Let the focaccia cool slightly before serving. Drizzle with any remaining maple butter drizzle, and spread with the whipped cream cheese maple topping for an extra indulgent touch. Enjoy warm!